Will the world's Hottest Pepper Please Stand Up?
So today I logged onto the computer to discover that the Smithsonian had published a "World's Hottest Pepper" article; http://blogs.smithsonianmag.com/food/2013/01/how-hot-is-that-pepper-unpacking-the-scoville-scale. I don't normally get all up in arms over people republishing findings of a single University as if it were fact, but since the Lancet's reveal that they had published junk science on vaccinations and autism that had doctors and researchers alike stripped of their credentials, I've started taking a stricter stance on what "science" we're going to use to dictate our business. I know that sounds weird, but when you're doing something like marketing chili peppers for a living, you have to have science backing your rhetoric or you end up looking like you don't know what you're doing. I'm the sort of person who cringes when someone cites incorrect information, so imagine how I am about scientific findings. What we know as "fact" at Peppermaster:
- The Chile Pepper Institute of New Mexico University claims that their tests repeatedly show that the Moruga tests at the 2,000,000 shu heat level repeatedly
- We were unlucky enough to get nailed by the US farming drought last season and did not benefit from reception of the Moruga Scorpion.
- The world's hottest chili pepper since March 1, 2011, Guinness world record holder is indeed STILL the Trinidad Scorpion "Butch T".
- Only the Chile Pepper Institute has run the HPLC test (High Performance Liquid Chromatography) required to determine the heat of the Moruga Scorpion
- We have seen the results of tests on the Dorset Naga chili that tell us that the super-hot chili peppers can indeed hit 1.6 million SHUs.
- The Chile Pepper Institute, and anyone else who HAS these peppers, should have an independent duplicate the HPLC test that confirms the Moruga as the World's Hottest Pepper.
- According to my research, any first year science student is capable of running an HPLC test.